Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women
Salvini S, Sera F, Caruso D, Giovannelli L, Visioli F, Saieva C, Masala G, Ceroti M, Giovacchini V, Pitozzi V, Galli C, Romani A, Mulinacci N, Bortolomeazzi R, Dolara P, Palli D
The British journal of nutrition · 91 citas
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Cómo se estudió
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- Ensayo controlado aleatorizado (indexado por PubMed)
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Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Università degli Studi di Milano
- Universidad u hospital
- European University Institute
- Organización sin fines de lucro
- Associazione Italiana per la Ricerca sul Cancro
Según 3 financiadores declarados.
Publicación
- Publicado
- 2006-03-29 · Br J Nutr · vol. 95 · número 4 · págs. 742–751
- Editorial
- Cambridge University Press
- Citado
- 167 citas · más que el 98% de estudios similares · 6.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 61 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Edible Oils Quality and Analysis · Phytochemicals and Antioxidant Activities · Nutritional Studies and Diet
- Palabras clave
- extra virgin olive oil, phenolic compounds, oxidative DNA damage, postmenopausal women, hydroxytyrosol, urinary excretion, lymphocytes, antioxidant activity, Mediterranean diet
- MeSH
- humans, dna damage, phenols, plant oils, antioxidants, comet assay, pilot projects, cross-over studies, food analysis, oxidative stress, postmenopause, aged, middle aged, female, biomarkers, olive oil
16 autores
- Simonetta Salvini🇮🇹 · autor de correspondenciaIstituto per lo Studio e la Prevenzione Oncologica
- Francesco Sera🇮🇹Istituto per lo Studio e la Prevenzione Oncologica
- Donatella Caruso🇮🇹University of Milan
- Lisa Giovannelli🇮🇹University of Florence
- Francesco Visioli🇮🇹University of Milan
- Calogero Saieva🇮🇹Istituto per lo Studio e la Prevenzione Oncologica
- Giovanna Masala🇮🇹Istituto per lo Studio e la Prevenzione Oncologica
- Marco Ceroti🇮🇹Istituto per lo Studio e la Prevenzione Oncologica
- Valentina Giovacchini🇮🇹Istituto per lo Studio e la Prevenzione Oncologica
- Vanessa Pitozzi🇮🇹University of Florence
- Cláudio Galli🇮🇹University of Milan
- Annalisa Romani🇮🇹University of Florence
- Nádia Mulinacci🇮🇹University of Florence
- Renzo Bortolomeazzi🇮🇹University of Udine
- Piero Dolara🇮🇹University of Milan
- Domenico Palli🇮🇹Istituto per lo Studio e la Prevenzione Oncologica
Resumen
El texto original del estudio, en el idioma en que se publicó.
Extra-virgin olive oils (EVOO), high in phenolic compounds with antioxidant properties, could be partly responsible for the lower mortality and incidence of cancer and CVD in the Mediterranean region. The present study aims to measure oxidative DNA damage in healthy human subjects consuming olive oils with different concentrations of natural phenols. A randomised cross-over trial of high-phenol EVOO (high-EVOO; 592 mg total phenols/kg) v. low-phenol EVOO (low-EVOO; 147 mg/kg) was conducted in ten postmenopausal women in Florence. Subjects were asked to substitute all types of fat and oils habitually consumed with the study oil (50 g/d) for 8 weeks in each period. Oxidative DNA damage was measured by the comet assay in peripheral blood lymphocytes, collected at each visit during the study period. Urine samples over 24 h were collected to measure the excretion of the olive oil phenols. The average of the four measurements of oxidative DNA damage during treatment with high-EVOO was 30 % lower than the average during the low-EVOO treatment (P=0.02). Urinary excretion of hydroxytyrosol and its metabolite homovanillyl alcohol were significantly increased in subjects consuming high-EVOO. Despite the small sample size, the present study showed a reduction of DNA damage by consumption of an EVOO rich in phenols, particularly hydroxytyrosol.
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